-Follow this recipe, but do half in one pot without chicken and half in another pot with chicken (see note at bottom).

1. Chop carrots into half-inch rings, potatoes into 1-inch cubes, and celery into half-inch pieces. Cut stems off green beans, then cut them into 2-inch pieces.

2. Slice the onions and mince garlic, then cook them in the soup pot on medium-high heat with a little olive oil until onions are just transluscent and/or the garlic is lightly browned.

3. Add carrots and cook for another 2 minutes.

4. Add vegetable broth and tomato soup and stir, making sure there are no bits of onion or garlic stuck to the bottom of the pot.

5. Add potatoes, canned corn, canned tomatoes, and celery and cook for 10-15 minutes, then add the green beans.

6. Season with a little salt and pepper and continue to cook at 20 minute intervals until the potatoes are soft.

7. Lightly chop parsley and add to the soup just before serving.

Serve with bread

Note: To make chicken soup, cube 2 lbs chicken then add to pot just after the onions are cooked in step 2 and brown the meat until cooked through, then continue as usual.